Macaroni and Cheese
2 sticks butter (1 cup)
1 cup flour
2 teaspoons salt
8 cups or 1/2 gallon milk (2% or whole is the best)
3 tablespoons grated onion
1/2 teaspoon dry mustard powder (optional)
1/4 teaspoon cayenne (optional)
2 pounds sharp cheddar cheese, grated
2 pounds elbow macaroni, cooked, drained and rinsed with cold water
In a big stock pot melt butter and add onion. Stir till onion is cooked but not browned. Remove from heat and add flour and salt and stir until smooth. Over medium heat add milk in a steady stream, stirring constantly until thickened. It will talk a while for it to come to a slow boil and thicken, but keep stirring. Add cheese and blend well. Pour cooked and drained macaroni into pot and mix it all together. Remove from heat. This makes 4, 8x8 inch foil pans or 2, 9x13 inch pans. Pour into foil pans. Cover with plastic wrap, then foil (at least 2 layers), and label with cooking instructions. Freeze.
Cooking Instructions: Thaw for 24 hours in refrigerator. Bake uncovered at 375 for 30-40 minutes or until its hot and bubbly and cheese on edge is browned. If it is partially frozen it will take longer to bake through.
Egg and Sausage Breakfast Sandwiches - My husband leaves for work very early, he's usually out the door around 6. I made a batch of these to put in his freezer at work, and won the good wife award (at least for a week).
toasted eggs (number of eggs depends on number of finished sandwiches desired)
water (1/2 tablespoon per egg)
cheese slices (American singles, cheddar, colby jack etc.)
frozen breakfast sausage patties (or sliced ham or cooked slices of bacon)
Decide on the number of sandwiches you'd like; you'll need one egg mixed with 1/2 tablespoon of water for each sandwich. I put all the eggs and water I need into a bowl and whisk them up to make scrambled eggs. You can either cook the eggs omelet style and then cut them into squares for each sandwich, cook scrambled eggs in a skillet and then pile them up on each sandwich, or if you have a microwave egg poacher you can pour a small amount of egg mixture into the egg poacher and microwave for 1 minute and 40 seconds.
To assemble place 1 slice of cheese on half of an English muffin, then egg, sausage patty (or other meat), and top off with other half of English muffin. Wrap each sandwich tightly in plastic wrap and label with heating instructions. Place all your wrapped sandwiches in an extra large ziplock bag and freeze.
Heating Instructions:Remove plastic wrap. Wrap sandwich in a paper towel. Microwave for 1 minute and 30 seconds on 30% power to defrost. Microwave on high for 1 minute or until hot.
1/4 cup butter
1/4 cup butter
1/2 teaspoon garlic salt
5 large boneless skinless chicken breasts
1 cup Parmesan
1 cup bread crumbs
2 tablespoons fresh chopped parsley
1/2 teaspoon fresh chopped thyme
2 teaspoons seasoned salt
Mix breading ingredients together. In a separate bowl, melt butter and garlic salt. Dip chicken in butter mixture, then in bread crumb mixture and place in a foil 9x13 pan. Pour any remaining butter over chicken. Cover with plastic wrap, then foil, and label with cooking instructions.
Cooking Instructions:Frozen: Remove plastic wrap and foil. Bake at 350for 50-60 minutes.Thawed: Remove plastic wrap and foil. Bake at 350 for 40-45 minutes.Serve over spaghetti with spaghetti sauce over all and sprinkle with Parmesan.
Hope you find something here that works for your family! Let me know if you try them out.
PS - Thanks Jenni!